Whole Wheat Orecchiette with Kale and Mushrooms

A basic fact of cooking: a great recipe will lead to an amazing meal. The greatest thing about a great recipe is a few twists to make it better for you and your family’s pallette. For those of you who participate in Meatless Monday, this is a great recipe. It is quick enough for a weekday meal and fancy enough to prepare for guests.

1 lb kale, stems removed, chopped

5 tbsp olive oil, divided

1 cup seasoned breadcrumbs

1 pint mushrooms, slices or quartered

3 cloves garlic, chopped

2 tbsp butter

4 anchovy fillets, drained

1/4 tsp. crushed red pepper flakes

1 lb. whole wheat orecchiette pasta

Freshly Grated Parmesan.

Cook chopped kale in large pot of salted water until tender, about 4 minutes. Place it on baking sheet to cool. Save the pot to use for pasta later.

Heat 2 tbsp. oil in skillet over medium heat. Add mushrooms and garlic and cook through. …

Heat butter and remaining oil in large saucepan over medium-low heat. Add anchovies, red pepper flakes, and remaining 2 cloves of garlic. Mash the anchovies with a fork and cook until a paste forms.

Add kale and 1/2 cup of reserved water. Cook, stirring often, until kale and mushrooms, until both are warmed through, about 4 minutes.

While cooking, boil the kale water, add pasta and cook until al dente (follow directions on the box/bag.) Drain pasta, but reserve cooking liquid to help make sauce later.

Add pasta and 1/2 cup cooking liquid to the kale mixture. Stir to coat and continue to add cooking liquid until the sauce coats the pasta. Add in 1/2 the breadcrumbs.

Serve topped with additional breadcrumbs and freshly grated parmesan.